Wednesday, February 24, 2016

Chicken Piccatta

I was perusing a complimentary issue of Cuisine At Home Magazine and there was a photo of Chicken Piccatta on the cover. It has been many years since I have made this dish and I decided on this beautiful Winter's day to give it another shot.

My husband was kind enough to split and pound the breasts for me yesterday, so getting it to the table was a snap. I served with Fresh Sauteed Green Beans and Cheddar Rice.

2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and pepper to taste
AP flour
Nonstick Vegetable Spray
2 tbl Vegetable Oil
1/4 cup dry white wine
1 tsp minced garlic
1/2 cup low sodium chicken broth
2 tbsp fresh lemon juice
1 tbsp drained capers
2 tbsp unsalted butter
Fresh lemon slices

Cut your chicken breasts in half like an opened book, and pound thinly

Season cutlets with salt and pepper then dredge them in flour, tapping off extra flour
Coat a saute pan with nonstick spray and add oil, heat over medium heat (if you have extra large breasts, double the oil amount)

Saute cutlets 2-3 minutes on the first side, flip them over and saute the other side (covered) 1-2 minutes

Deglaze the pan with the wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes

Add broth, lemon juice and capers, return cutlets to pan and cook on each side for 1 minute, transfer cutlets to a warm plate

Finish sauce with butter and lemons, once butter melts, pour sauce over cutlets

Wednesday, February 10, 2016

Blueberry Buttermilk Corn Cake

My husband is the weekend Chef at our house and is always trying to make something new and different for me.  
We had purchased some fresh organic blueberries and he worked his magic and made this delicious breakfast for me. It was SOOO good, the crunchy top is amazing and it is so tender due to the Buttermilk, and not too sweet.  YUM!


1 package Jiffy Corn Bread Mix
2 eggs
1 cup blueberries
2 cups buttermilk
2 cups flour
1/2 cup vanilla sugar

Streusel Topping

1/4 cup walnuts, chopped
3 tbl brown sugar
1 tsp cinnamon

Mix well, add blueberries, pour into 9X9 greased pan

Mix walnuts, brown sugar and cinnamon and sprinkle on top before baking.

Bake at 375 degrees for about 35 minutes

How to spatchcock a chicken or turkey!

Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...